Description
This Crockpot Pepper Steak recipe features tender strips of beef sirloin or flank steak slow-cooked with vibrant bell peppers, onions, and a flavorful savory sauce. Perfect for an effortless weeknight dinner, this dish combines the wholesome goodness of slow-cooked beef with a rich blend of soy sauce, garlic, ginger, and a touch of brown sugar. Served over steamed rice or noodles, it’s a comforting meal that delivers authentic American Chinese flavors with minimal hands-on time.
Ingredients
Scale
Beef and Coating
- 1 1/2 pounds beef sirloin or flank steak, thinly sliced into strips
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon Worcestershire sauce
Thickener & Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry for thickening)
- 2 tablespoons sliced green onions (for garnish)
Other
- 1 tablespoon vegetable oil
Instructions
- Prepare the beef: In a bowl, toss the thinly sliced beef sirloin or flank steak with 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until all pieces are evenly coated. This coating helps tenderize the beef and thickens the sauce later.
- Sear the beef: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Quickly sear the beef strips for about 2 minutes, just enough to lightly brown the outside without cooking through. This step enhances flavor and seals in juices. Then transfer the seared beef to the crockpot.
- Add vegetables and garlic: Layer the sliced green and red bell peppers, sliced onion, and minced garlic on top of the beef in the crockpot.
- Mix and add the sauce: In a separate bowl, whisk together 1 cup beef broth, 1/4 cup low sodium soy sauce, 2 tablespoons brown sugar, 1 teaspoon fresh grated ginger (or ground ginger), and 1 tablespoon Worcestershire sauce. Pour this sauce mixture over the beef and vegetables in the crockpot, then gently stir to combine everything evenly.
- Slow cook the mixture: Cover the crockpot and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the beef becomes tender and the flavors meld together.
- Thicken the sauce: About 20 minutes before serving, stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the crockpot. Continue cooking for the remaining time until the sauce thickens to a desirable consistency.
- Garnish and serve: Sprinkle the cooked dish with 2 tablespoons sliced green onions. Serve the pepper steak hot over steamed rice or noodles to soak up the delicious sauce.
Notes
- Flank steak or sirloin is preferred as it becomes tender with slow cooking.
- For extra vegetables, add sliced mushrooms or snow peas during the last hour of cooking.
- Serve with steamed rice or noodles for a complete meal and to absorb the savory sauce.
- To adjust spiciness, you can add a pinch of crushed red pepper flakes if desired.
- The searing step is optional but recommended for deeper flavor.
